September 28th Menu Recipes
Yield: 4 servings
2 tbsp butter or margarine
2 cups sliced, fresh mushrooms
2 garlic cloves, minced
4 sole fillets ( 4 oz each)
1/4 tsp paprika
1/4 tsp lemon-pepper seasoning
1/8 tsp cayenne pepper
1 medium tomato, chopped
2 green onions, thinly sliced
In a large skillet, heat butter or margarine over med-high heat. Add mushrooms; cook and stir until tender. Add garlic and cook 1 minute longer. Place fillets over mushrooms. Sprinkle with paprika, lemon-pepper and cayenne.
Cook, uncovered, over medium-high heat for about 5 to 10 minutes or until fish just begins to flake easily with a fork. Sprinkle with tomato and green onions.
Garlic Roasted Brussels Sprouts
Yield: 12 servings at 1/2 a cup each
2 lbs fresh Brussels sprouts, cleaned, trimmed and halved
2 med. red onions, cut into 1 inch pieces
3 tbsp olive oil
7 garlic cloves, finely chopped
1 tsp salt
1/2 tsp pepper
Preheat oven to 425 degrees. Line two 15x10x1 inch baking pans with foil. Divide Brussels sprouts and red onions evenly between pans.
In a small bowl, mix the last 4 ingredients together. Drizzle half of the mixture over each pan and toss to coat. Roast 20 to 25 minutes or until tender, stirring occasionally and switching position of pans half way through cooking.